Baked Chicken (quartered)

INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                 TEMPERATURE:  350 F.
OVEN  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
REMOVE  EXCESS FAT. PLACE CHICKEN ON PANS SKIN SIDE UP WITHOUT
CROWDING;  SPRINKLE WITH MIXTURE OR SALT AND PEPPER. BAKE 1 1/2 HOURS
OR UNTIL  DONE (180 F.). :  NOTE:  1.  IN STEP 1, 65 LB CHICKEN,
QUARTERED, OR 65 LB CHICKEN,  BROILER- FRYER, 9 PIECE CUT UP (2 PIECES
EACH PORTION) MAY BE USED.  2.  OTHER SIZES AND TYPES OF PANS MAY BE
USED.  SEE RECIPE NO. A-25.  3.  IF DESIRED, RACKS MAY BE USED IN PANS.
4.  IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 45 MINUTES
OR UNTIL DONE ON HIGH FAN, CLOSED VENT.  Recipe Number: L14300  SERVING
SIZE: 1/4 CHICKE  From the <Army Master Recipe Index File> (actually
used today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 377.2mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g